For the Dressing:

– 2 tbsp mayonnaise (substitute Greek yogurt or olive oil-based dressing for vegan diets)

– 2 tbsp extra virgin olive oil

– 1 tbsp vegetable oil

– 1 tbsp white wine vinegar (substitute balsamic vinegar or lemon juice if needed)

– 2 tsp water

– 1 tsp Dijon mustard

– 1½ tbsp fresh chives, finely chopped

– Sea salt, freshly cracked black pepper, and sugar (to taste)

For the Croutons:

– 1 tbsp butter or olive oil

– ½ baguette (French bread or sourdough), cut into small cubes

– Sea salt, freshly cracked black pepper, garlic powder, and dried parsley (to taste)

For the Salad Base:

– 4 cups Little Gem lettuce leaves (substitute romaine or butter lettuce if needed)

– 1 cup tiny baby tomatoes

– 1 small shallot, thinly sliced (soak in ice water if too strong)

– 1½ tbsp fresh chives, snipped